Corn Salsa

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Corn salsa is super versatile!  This particular corn salsa recipe makes a lot — so it’s a great one for large parties & festive weekends like the 4th of July.  Works wonderfully as a salsa with tortilla chips or Fritos, but also makes a great topping for salads, wraps, or our favorite… fish tacos! 🙂  Plan ahead though, this salsa has to sit overnight in the fridge before it is ready to serve!

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Corn Salsa

Total Time8 hours
Servings18 people


  • 1 bag corn frozen
  • 2 cans shoepeg corn drained & rinsed
  • 2 cans beans drained & rinsed
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 green bell pepper diced
  • 1 large onion diced
  • 4 stalks celery diced (optional)
  • 1 cup olive oil
  • 1 cup apple cider vinegar
  • 3/4 cup sugar


  • In a large bowl, toss together all the vegetables & beans.
  • In a saucepan, mix together the oil, vinegar & sugar. Stirring constantly over medium high heat, bring liquid to a boil.
  • Pour hot liquid over corn salsa.
  • Cover & refrigerate for 8-14 hours. Drain & serve.


*Black beans, pinto beans, black-eyed peas, red beans, garbanzo beans all work great in this recipe!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizers
Cuisine: Gluten-Free, Kid-Friendly, Vegetarian
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About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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